He recommended using the hotter side for the NP style pies and the cooler side for the NY pies.
*Sigh* I really believe in the Marsal MBs, but making promises about Neapolitan bake times in an oven that most definitely cannot do Neapolitan pizza... I'm sorry, but that's skeevy. I saddens me deeply that so many of these highly respected oven manufacturers are pulling slimball crap like this. Between this and the big breasted model gracing most of their press, I really don't know what these guys are thinking. Sure, breasts sell plenty of beer, but do you really need breasts to sell pizza ovens? And it's not like Marsal is any scummier than the rest of the industry. Baker's Pride should be drawn and quartered for their countertop line.
Anyway, my disappointment in Marsal aside, John, when I wax poetic about 4 minute bakes, I get a lot of blank stares, even from people that are as obsessed about pizza as I am. I'm frequently confronted with the argument that truly great NY pizza can be produced in any time frame and, even if shorter bakes did make some sort of difference, 99.99% of the public wouldn't be able to tell the difference. My detractors are partly right. Put a 4 minute pie and an 8 minute pie in front of a John Q Pizzaeater and he probably couldn't tell the difference- either visually or by taste. But.. while he won't be able to voice any distinction at that particular moment, he will, over time, make a very clear distinction as to which pizza he prefers- with his wallet.
I live in an area with the most pizzerias per square mile in the entire world. And this isn't a Chicago place moving in a mile away, this is all NY style places and, in some places, you can be standing in front of one, turn your head, and see three more. Within this incredibly competitive atmosphere, most places do well, but the 4 minute places can't make pizza fast enough. My avatar, Pizza Town- they don't really have slow times, and, when I've been there, on average, a pizza is coming out of the oven every minute.
One could argue that one of the secrets to Pizza Town's success is their 50 year history and brand loyalty. Best Pizza, in Brooklyn, opened only a couple years ago, and they're selling at a similar rate. And while Best Pizza started out with some stellar pies, of late, they've been dropping the ball- and yet, they're always packed.
If you want my advice, forget this wave BS. Take the $5K you save and put it towards your next Neapolitan place and get the vanilla MB 60 and mod the thermostat. You will have no problem hitting a 4 minute pizza with a modded thermostat. It would nice, from a marketing perspective, if this were a brand new place, and your customers didn't have a preconceived notion about the pizza you sell, but, as I said before, very few people will notice the faster bake, but, gradually, you will see sales going up, and up, and up.